1. Home
  2. /
  3. Blog
  4. /
  5. Recipes
  6. /
  7. Homemade Purple Sauerkraut

Fermenting veggies is one of the oldest traditional methods for preserving fresh produce. Fermenting cabbage is known as Sauerkraut. There are a variety of recipes and types of sauerkraut, depending on the culture and region. It can be made with only cabbage or with a combination of cabbage and other veggies and/or herbs.

Our Purple Sauerkraut includes two different colours of cabbage along with some brown onion for extra flavor. It took about 30 minutes in total to make – to cut and mix the ingredients and then to place it into jars.

It goes well as a side dish with chicken, steak, grilled meat, fish, and even breakfast eggs. It can also make for a delicious topping for burgers.


1 large white cabbage

1 medium red cabbage

1 brown onion

1.5 tablespoon Himalayan Salt

4-5 Glass jars (450ml – 500ml)

Red and white cabbage mixed with brown onion in a bowl.



  • Wash the white and red cabbage. Remove the outer leaves and cut them into thin slices.
  • Put into a large mixing box.
  • Peel the onion and cut it in slices. Add them to the cabbage.
  • Add the Himalayan salt and start massaging the cabbage and onion mixture with your hands.
  • Mix and massage for a few minutes until the cabbage softens and liquid builds up.
  • Transfer into glass containers; pack it tight by pressing with your fingers. Make sure the cabbage is fully covered in the juices.
  • Cover the jars with a cheesecloth or a thin cotton fabric/towel.
  • Leave at room temperature for about 3 to 10 days depending on the season. During summer the kraut will be ready within 3 to 5 days, meanwhile, in winter it might take up to two weeks.
  • The colour of this delicious homemade kraut will turn into a beautiful dense purple shade.
  • Once the kraut is ready, close the jars and keep them in the fridge.
  • Unopened the sauerkraut can last for up to 3 months. Once opened consume within a week.